PROCESS FOR PREPARING RENNIN Russian patent published in 1995 - IPC

FIELD: biotechnology, cheese making and medicine. SUBSTANCE: a process for preparing a rennin comprises grinding rennins of calves and lambs, extracting the rennin three times with a sodium chloride solution, separating the liquid phase, filter in the solution, concentrating the rennin, filtering the concentrate or drying. The raw material includes preserved rennins of calves and lambs which are treated with a 5-12% sodium chloride solution with the addition of 0.1-3% sodium benzoate, stirring the latter for 10-30 minutes every hour for 4 to 12 hours and lowering the pH of the solution to 4.0-5.8, extracting the rennin for 12 to 24 hours at 4-20 C. In this case the ratio of the raw material and the solution is 1:(6-30), repeating the extraction operation three times, the third extraction being carried out at the ratio of the raw material and the solution of 1:(3-15). After filtration operation the rennin is concentrated by ultrafiltration, the concentrate is then filtered and batched in the liquid state or dried. The ultrafiltrate is reused as an extracting liquid at an appropriate correction of the pH and a percentage of the preservative. EFFECT: more efficient preparation process. 2 cl, 1 tbl